Vivek Singh to host top chefs in Cinnamon Club guest dinners

Vivek Singh, executive chef at The Cinnamon Collection, is to team up with Mark Hix, José Pizarro, Adam Handling, and Aggi Sverrisson in a series of one-off collaborative dinners.

Singh is to host the chefs at his Michelin-starred flagship site The Cinnamon Club, with each chef working with him to create a five-course menu that will meld their own cooking techniques with Singh’s own Indian influences.

Wine pairing will be provided by Laurent Chaniac, sommelier at The Cinnamon Club.

The dinners will begin at 6.30pm at The Cinnamon Club in London’s St. James’s, with tickets costing £120 each.

Each chef will then host Singh in a series of return dinners, at their respective restaurants throughout the autumn.

Collaboration courses​

(Photo: Vivek Singh with Handling / Singh with Pizarro)​

Handling, of The Frog restaurant group – with a site in Shoreditch and a soon-to-open venue in Covent Garden ‒ will kick off the series on 12 June.

His menu will include Indian hot potato chaat and a duck and coconut spring roll, alongside a cod roe mousse in a wanton and beef tartare. Each chef will cook two courses each, plus a collaborative dish of tandoori smoked saddle of lamb, slow-cooked raan and cauliflower, pickles and fried greens.

Sverrison, Icelandic-born chef patron of Michelin-starred site Texture, will fuse Scandinavian influences with Indian touches in his dinner on 21 June.

Canapés will include Icelandic gravlax, semolina shells with mint and tamarind and lamb seekh kebab in roomali bread, and the main collaborative dish will be tandoori pigeon leg roll with sweet corn, red wine essence, bacon popcorn and watercress.

Pizarro, chef patron of his eponymous Spanish restaurants, will join the series on 19 July.

He will bring his classic Spanish style to the event, collaborating with Singh on all five courses, including cumin and chilli octopus, and crab salad with mango sauce. Mains will include tandoori-spiced pigeon breast, sweet sour pumpkin, and rice with jamón, while dessert will be a strawberry, balsamic vinegar and coriander salad with Pedro Ximenez jelly and cinnamon crema catalana.

Lastly, Hix will cook on 18 September – in his second collaboration with Singh since his own Kitchen Library Series early this month. This menu will feature cured salmon carpaccio with caramel muri; smoked escalope of venison with kachumbar, dairy black lentils, pilau and pomegranate raita; a cardamom, lime and yoghurt 'shrikhand' for dessert; and a cheese course.